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Mint yogurt pasta

This mint yogurt pasta is the perfect combination of flavors. Minty freshness, a slight tang from the yogurt on a background of pasta. Top that with some minced meat and toasted almonds and you’ve got my favorite summer pasta dish.

This is so quick and easy to prepare that it hardly counts as cooking , you can prepare the yogurt dressing and brown the meat ahead of time and then all you have to do is cook your pasta and heat the meat and your mint yogurt pasta is ready.

You can do this without the garlic but mint, yogurt and garlic make a killer combo that you should try at least once.

To give the yogurt dressing richness and body I drain some yogurt untill it is thick and creamy(you can do that by using some clean kitchen towels, coffee filter or cheese cloth) or you can use some sour cream instead.

Mint yogurt pasta

250 grams Pasta

1 to 1 1/2Yogurt (depending on how much yogurt the pasta will absorb)

2 tablespoonsSour cream or some drained yogurt (optional)

1 1/2 teaspoons dried mint (or 1 1/2 tablespoons fresh)

1 glove garlic (or a 1/4 teaspoon powdered garlic)

200 grams ground meat (optional)

silvered almonds for decoration

2 tablespoons olive oil

Salt to taste

1/4 teaspoon Cinnamon (optional)

1/4 teaspoon Cardamom(optional)

1 teaspoon all spice

Cook the pasta according to the instructions on the box (I sometimes add a cube of chicken stock to the boiling water and that adds a depth of flavor), drain, set aside.

In a bowl mix the yogurt, sour cream, mint, garlic (do this ahead of time if you can. The more time you give it, the better flavor you get )

Toss the pasta with the yogurt untill it is coated, refrigerate.

In a pan heat the olive oil then add the almonds to it and stir till golden brown,drain reserving the oil.

Use the oil to brown the ground meat (season with cinnamon,cardamom and all spice)

To assemble arrange the pasta in your serving bowl, top with meat and almonds.

ENJOY

Notes:

Some brands of pasta tend to absorb a good part of the liquid in the yogurt as they cool, if that happens add more yogurt to your yogurt mint pasta and toss it before topping with meat and almonds

Really unusual pasta dish, you got me intrigued! I made your Mujadara last night for dinner, it tasted delish just had the leftovers for lunch too! It didn’t look as good as yours, but that may be because I use wholegrain rice it was quite liquidy like a soup too not fluff upable!! 😀

🙂 Thank you for trying one of my recipes Natalie, Glad it tasted good but really sorry it turned soup-ish lol
I have never used whole grain rice before, I always make this with short regular rice.
Does whole grain absorb less water? maybe that is why it was liquidy..wish I could help more..
As for the pasta, it is a famous middle eastern dish..yogurt and mint are used in many dishes..this is one of my favorite ones

I never thought of using yogurt with pasta. When you drain the yogurt do you just take off the liquid stuff that settles at the top? Or do you actually press some of the liquid out? I’ve never had the mint and yogurt combo, but I’m beginning to think that I need to give it a try.

Hello Chef Mom :)..
No, you don’t just take off the liquid stuff on top. What I do is put a colander in a bowl and line it with a cheesecloth or paper towel or a coffee maker filter. Pour yogurt in the colander and leave it for a couple of hours or over night in the fridge. You will notice that quite a bit of liquid came off the yogurt and it becomes thick almost like heavy cream.
Give the yogurt mint a combo, it is truly worth having

I love the flavors in the yogurt sauce. OK, when you say minced meat do you simply mean beef that’s been ground up? I keep seeing that reference, and just assumed that’s what it was but wanted to double check. (Americans say ground and mince meat is something you get in a can.)

What an interesting combo, I’ve never tried yogurt with mint, let alone used it in a pasta dish. I made a Greek yogurt sauce with cumin and coriander for fajitas and it turned out fantastic. I’ll have to give this a try sometime. Sounds delicious!

I love how this recipe is so much different than my regular weekly pasta. Mint is such a wonderful idea. I feel inspired. I have never tried the combination of mint, garlic, and yogurt. It sounds so versatile too!
By the way, my son is in my office with me wearing Horton hears a who pjs and he loooves the cake 🙂 Happy Day!

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ok.. this was posted a year back.. so what… am glad u gave teh link on FB…:)
i totally totally agree with metrocakegirl ‘s comment… rather than bookmarking its easier tocome and search on your blog.. saw san i can read ur blog for hours!!!!!!

Start with one cup of yogurt and if you feel that the pasta absorbed most of the liquid from the yogurt and looks a little dry add another 1/2 cup.
If you use greek yogurt there is no need for darining 🙂

Hello Ray
it depends on your prefered type of minced meat. I use beef but my parents always use goat. You can make the recipe without the meat all together but adding a type of meat you enjoy makes this into a meal instead of just an appetizer.
If you do give this a go I would love to hear what you think of it

Ahlan Yasmin, Alla akram and Ramadan mubarak for you and your family.
I am really glad you and your kids enjoyed the recipe 🙂
Thank you very much for taking the time to leave me a comment
كل عام و انتي بخير